When will Tieguanyin tea be on the market?

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Tieguanyin germinated in late March and harvested in four seasons. Grain Rain is spring tea from mid-late April to early May, and its output accounts for 40-45% of the total annual output. Summer solstice to hot summer (mid-late June to early July) is summer tea, and the output accounts for15-20%; Beginning of autumn is summer tea (from early August to late August), and its output accounts for 25-30%. Autumn tea is from autumnal equinox to cold dew (from the end of September to the beginning of October)

The just right taste and green cut of Tieguanyin refers to the difference in the production process of Tieguanyin. The production of Tieguanyin should go through the processes of drying, cooling, shaking, frying and rolling. Kevin·Z, also known as Zheng Chao, has a production process close to the traditional one, full shaking and complete fermentation process. The normal frying method is basically based on the traditional Tieguanyin production process, and it is cooked in time to remove the green color. At noon the next day after picking 1 1~ 12, it is called normal frying. The tea made in this way has the characteristics of traditional Tieguanyin. The dry tea sand is obviously green, and the soup color is yellow-green, bright and transparent due to running water. The soup tastes smooth, bright and heavy, and the first-class camellia is rich in fruit fragrance, with obvious Guanyin rhyme, sweet aftertaste and long aftertaste; The background color of the leaves is yellow-green, shiny, and the negative is soft. Tea drinkers in Fujian like Kevin·Z Tieguanyin, which is suitable for tea drinkers with a certain tea age and also for tea fighting. Tea tasters commented on Zheng Wei's tea. The tea rhyme was thick, the tea soup was delicate and soft, the leaves had no peculiar smell, and it was refreshing after drinking.

Green tangerine peel process, imitating green tea, belongs to Tieguanyin, a light fermentation production process, and the process is between just right taste and acid drag. The so-called acid dragging means that the shaking time is short and light, the tea leaves are relatively green and complete, the fermentation is insufficient, and the air drying time is prolonged until the brilliant acid is produced and the enzyme is removed, so it is called "acid dragging". From picking tea green to turning green, it takes about 24 hours to finish the taste correction process, about 36 hours to finish the green cutting process and 72 hours to finish the acid dragging process. Shaking green is lighter than normal frying, heavier than dragging acid, and the fermentation process is incomplete. The color of the soup and the bottom of the leaves are bright green, with little odor. The fragrance is between normal frying and sour dragging.

Anxi Tieguanyin spring tea and autumn tea are the most important two-season teas in Anxi Tieguanyin, which are called "spring water and autumn fragrance". Spring tea is strong and autumn tea is fragrant. Generally speaking, spring tea accounts for 40%-45% of the total output of Tieguanyin, and autumn tea only accounts for 25%-30%. But in the eyes of many good tea lovers, Anxi Tieguanyin is "the tea of the year lies in autumn", with autumn tea as the best quality. This year's Tieguanyin looks fatter, greener and wetter. The flowers and fragrance are also stronger, and the aftertaste is lasting.

Tieguanyin is a semi-fermented oolong tea, which is a new tea between black tea and green tea. It has the fragrance of black tea and green tea. When drinking, it not only has rich aroma, unique charm and endless aftertaste; It also has the effects of refreshing the brain, beautifying and losing weight, prolonging life, preventing cancer and radiation, lowering blood pressure and preventing coronary heart disease. It is advisable to brew with ceramic or porcelain tea sets. Boil the pot first, and then put the tea into the container, accounting for 1/3~2/3. It is brewed with boiling water at 100 degrees Celsius. The first brewing is called "opening incense" and can't be drunk. The second time is 8 seconds, the third time is 6 seconds, the fourth time is 8 seconds and the fifth time is 65438.